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veggies
Lillian with Carrots

Our Vegetable Guide

Discover which vegetables are in season,

storage and preparation tips for produce from a CSA box,

and good recipes for delicious veggies!

Which Vegetables Are In Season?

Our veggies are always harvested in-season and at peak ripeness, so they taste absolutely delicious and stay fresh for longer. 

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Spring (April - June)

  • Root veggies like carrots, beets, radishes, & turnips

  • Snap peas

  • Scallions

  • Hardy greens like collards & kale

  • Lettuce

  • ​Dill and Cilantro

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Summer (June - September)

  • Slicing and cherry tomatoes

  • Summer Squash and Zucchini

  • Beans

  • Okra

  • Eggplants

  • Sweet and spicy peppers 

  • Cucumbers​

  • Italian and Thai Basil

  • Garlic

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Fall (September + October)

  • Tender greens like arugula and mustard

  • Collards and kale

  • Lettuce

  • Carrots, beets, radishes, & turnips

  • Kohlrabi

  • Scallions

  • Pac choi (Bok choy)

  • Sweet potatoes

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Preparation Suggestions

Eat Raw & Fresh
Carrots
Snap Peas
Sweet Peppers
Tomatoes
Lettuce
Cucumber
Scallions, Dill & Cilantro

Sauté (with garlic!)
Okra
Beans
Zucchini
Collards (with a spoonful of water in the pan!)
Peppers
Bok Choy

Roast (with olive oil!)
Garlic
Radishes
Eggplant
Beets
Cook in Soup
Okra
Kale

Storage Tips for Veggies

Tender Greens like Lettuce:
We thoroughly wash and spin all of our lettuce dry, so you do not need to wash it, but if you do make sure you dry it again before storage. Store in a plastic bag in the fridge.

Kale and Collards:
We recommend storing them in a plastic bag in the fridge.

Radishes, beets, carrots, scallions, squash, zucchini, peppers:
Store either in a plastic bag, sealed container, or the crisper/veggie drawer in your fridge. 

Okra:
Store okra in a brown paper or breathable bag in the fridge. 

Tomatoes:
Leave slicing and cherry tomatoes out on the counter, out of direct sun.

Tender herbs like dill and cilantro:
You can wrap them in a moist paper towel and store in the fridge, or put their stems in a cup of water and store in the fridge or on the counter. 

Italian (Genovese Basil) and Thai basil:
Put the stems in a cup of water and leave out on your counter.

Bonus: Our free range chicken eggs do need to be stored in the fridge; they are not safe to leave on the counter. 

 

zucchini
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